Go Back
- 1 3/4 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup unsweetened cocoa powder - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs, separated - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 cup sweetened shredded coconut - 1 cup pecans, chopped - 1 cup brown sugar - 1/2 cup evaporated milk

German Chocolate Cake

Indulge in a rich and flavorful German Chocolate Cake that combines deep chocolate with a sweet coconut pecan frosting. This detailed guide gives you step-by-step instructions, ingredient tips, and variations to customize your cake. Whether you want a classic or a twist on the traditional recipe, you'll find everything you need to impress your guests. Ready to bake this delicious treat? Click through to explore the full recipe and start your baking adventure!
Print Recipe Pin Recipe

Ingredients
  

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsweetened cocoa powder

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, separated

1 teaspoon vanilla extract

1 cup buttermilk

1 cup sweetened shredded coconut

1 cup pecans, chopped

1 cup brown sugar

1/2 cup evaporated milk

Instructions
 

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 5 minutes).

        Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, adding vanilla extract until fully combined.

          Incorporate Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

            Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter, being cautious not to deflate them.

              Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

                Prepare Coconut-Pecan Frosting: In a saucepan over medium heat, whisk together the brown sugar, evaporated milk, and butter until melted and simmering. Add coconut and chopped pecans, continuing to cook until thickened (about 10 minutes). Set aside to cool.

                  Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a third of the coconut-pecan frosting over the top. Repeat with the second layer, adding another third of the frosting. Place the final cake layer on top and spread the remaining frosting over the top and sides.

                    Garnish and Serve: Optionally, sprinkle additional chopped pecans on top for decoration.

                      Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8-10

                        - Presentation Tips: Serve your cake on a decorative stand, with fresh berries on the side and a dusting of powdered sugar for an elegant look.